Chicken fricassee is a dish that most exemplifies Cajun comfort food. My earliest memories of food cravings are associated with this dish, I vividly remember my mom paying close attention to this thick stew, showering it with maternal love. I try, but still can't duplicate the recipe exactly. Maybe in time I will get it right, but this is pretty darn good!
1 cut-up chicken fryer 2 tablespoons cooking oil
3 teaspoon Cajun/Creole seasoning
6 ounces onion, chopped
4 ounces bell pepper, chopped
4 ounces celery, chopped
2 ounces garlic, chopped
24 ounces chicken stock
16 ounces water
3 tablespoons chicken base
7 tablespoons roux
Brown chicken in oil on medium high heat for 12 minutes.
Season chicken with 1 teaspoon Cajun/Creole mix and remove from pot.
Add half of the onions, bell pepper, celery and garlic to pot and saute for 5 to 7 minutes until limp.
Deglaze with 6 ounces of chicken stock.
Add the rest of stock, water, chicken base and remainder of vegetables.
Add roux and stir until completely dissolved.
Return chicken to pot.
Add the rest (2 teaspoons) of the Cajun/Creole seasoning and cook on medium heat for 45 minutes.
Serve over cooked Louisiana rice.
Recipe compliments of Vermilionville, Cajun Karl Breaux with Chere Dastugue Coen.